Chicken Satay Rice Noodles

Total time55 min

Prep time20 min

Cook time20 min

4.8

(17)

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Ingredients

4 servings

For the chicken

1.5 lb boneless, skinless chicken thighs, thinly sliced
2 tbsp garlic-infused oil, divided
2 tbsp tamari
1 tsp ground ginger
½ tsp ground turmeric

For the satay sauce

½ cup smooth peanut butter (natural, no added sweetener)
1 can (13.5 oz) full-fat coconut milk
2 tbsp tamari
2 tbsp maple syrup
2 tbsp fresh lime juice
1 tsp garlic-infused oil
½ tsp red pepper flakes

For the noodles

8 oz dried flat rice noodles (medium width)
1 medium red bell pepper, thinly sliced
4 scallions, green tops only, thinly sliced

For serving

½ english cucumber, halved lengthwise and thinly sliced
1 lime, cut into wedges
2 tbsp chopped roasted peanuts (optional)
2 tbsp fresh cilantro leaves (optional)

Instructions

1
In a medium bowl, combine the sliced chicken thighs with 1 tbsp garlic-infused oil, 2 tbsp tamari, ground ginger, and turmeric. Toss to coat evenly and let marinate at room temperature for 15 minutes.
2
While the chicken marinates, soak the rice noodles in a large bowl of boiling water for 8–10 minutes, stirring once, until tender but still with a slight chew. Drain, rinse under cold water to stop cooking, and set aside.

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